Spinach & Cheese stuffed Mushrooms


Spinach and mushrooms both being nutritionally rich in their own ways make a very good combination for me.Whenever they are available in abundance especially during winters I find one way or the other to include them in my meals.Spinach and cheese stuffed mushrooms is one such dish that I love to make either as a starter or as a side dish.The dish is simple to make and looks exotic too. Apart from being visually appealing it is delicious too.For all the mushroom lovers below is the recipe.



  • Button mushrooms( big ones and preferably of same size)
  • 1 cup Spinach blanched and chopped
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 2 tbsp finely chopped onions
  • 1 tsp oregano
  • 1 tbsp tomato ketchup(optional)
  • Salt to taste
  • 1/2 tsp red chili powder
  • 2 tbsp oil
  • 1/2 cup grated cheddar cheese (can be increased or reduced as per choice)


Preparing the mushrooms

  • Gently remove the stalks of the mushrooms by gently twisting and scoop lightly each mushroom just enough to create space for the filling.
  • Reserve this to be added in the stuffing.img_20180315_190154865~2756822745..jpg

Preparing the stuffing

  • In a pan heat oil and fry the onions till they turn translucent.
  • Add garlic ,cook till it starts leaving a nice aroma.
  • Add the chopped mushroom stalks.Saute for few seconds and add the tomato ketchup followed by spinach.
  • Season the mixture with salt ,chili powder and herbs and cook till the extra moisture dries up and becomes suitable for stuffing.
  • Let the mixture cool down and mix in the cheese.img_20180315_190103766_ll~2686309328..jpg
  • Stuffing for the mushrooms is ready.
  • Stuff  each mushrooms with the filling and brush them with oil.Place them in a baking tray and bake at 180 degree centigrade for 10 minutes or till the cheese melts.They can also be baked in a gas tandoor.
  • Serve them immediately either as a starter or as a side dish.


How to blanch spinach

  • Boil the cleaned spinach in boiling water with little salt added to it for 2 minutes.Drain and immerse in ice cold water to stop further cooking and preserving the green colour.Drain and squeeze the excess water and is ready to use in a dish.

TILL I AM BACK WITH A NEW DISH………………………………………….HAPPY COOKING !!!!!!!!!!!!!!!!!!

4 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s